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Nutty Brownie Cake
Hearty Minestrone Soup
| By : |
This classic Italian soup is loaded with vegetables and robust Mediterranean flavors. Also included is orzo, a rice-shaped pasta, which adds to the heartiness of this scrumptious soup.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
- 2 cups dried great Northern beans
- 1 cup orzo
- 2 large carrots peeled and diced
- 1 bunch Swiss chard ribs removed and roughly chopped
- 1 medium zucchini diced
- 2 stalks celery diced
- 1 medium onion peeled and diced
- 1 tsp minced Garlic
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 bay leaves
- 14 1/2 oz diced tomatoes including juice (
1 can ) - 4 cups vegetable broth
- 1 cup tomato juice
- 4 sprigs fresh parsley for garnish
Ingredients
|
Instructions
- Rinse beans and add to the Instant Pot® with remaining ingredients except parsley. Lock the lid.
- Press the Soup button and cook for the default time of 30 minutes.
- When timer beeps, let pressure release naturally for 10 minutes.
- Quick-release any additional pressure until float valve drops and then unlock lid. Ladle into bowls, garnish each bowl with a sprig of parsley, and serve warm.
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Michelle Fagone is a recipe developer and food blogger. On her site, CavegirlCuisine.com she shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. She lives in Louisville, Kentucky. She is the author of The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book
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All the recipe tells you is to cook the beans. What about when to add the remaining ingredients?
Please add full instructions
Recipe not complete
It looks like you just put everything in but parsley and cook it at once.
Definitely needed more broth. And the beans should’ve probably soaked for a bit first. They turned our crunchy.
I too think the beans could have been soaked or the recipe cook time a little longer. I’m going to cook the soup a bit more and see if i can get the beans to be less crunchy.
Yeah should have resd the reviews first. The beans were not done and there was no broth left after cook time. Would be best to follow other comments with soaking the beans And i suggest using alot more of the tomato juice to ensure broth is left when done cooking.
Rinse the beans, then do a quick soak using 4-6 cups of hot water, bring to a boil for 2 minutes, take off heat, cover and let sit for 1 hour.
Follow the recipe, but make sure you have extra vegetable broth on hand. When the pot is done, add the extra broth to give it more of a soup base.
This turned out fantastic with these changes.
Didnt know if i should seal or vent???? Too late to soak the beans now wish this was added to the comments……..
Hi JJISI5,
When selecting a pressure cooking program you will always need to put the unit on sealing or it wont build pressure and cook as intended.
Another way to tell is, if it states release steam in the recipe, you need to put the steam release on sealing. Most recipes require the use of the steam release as most functions are pressure cooking functions.
We recommend looking at our resource section on our site where we have many great videos to help you get familiar with pressure cooking.
i dumped everything but the parsley in the pot, cooked as stated. it came out perfect. It was more stew like with less broth. I added a tablespoon of salt/pepper/garlic powder spice mix i have (Paula Dean House recipe). the family thought it was delicious. Will def make it again.
Used canned beans instead of dried, the recipe doesnt state a preference. Also added black beans along with Tomato Paste (removed tomato juice). It ended up burning twice but what was left was very tasty. I’ve made notes so the next time it should come out great.
I quick soaked the beans after reading other comments. I found the liquid needed to be increased, I doubled it, to avoid the burnt food alarm. I’m Considering
Using 2 cups of cooked beans rather than 2 cups dry that were quick soaked.
I wish i had read the reviews…i think 2 cups of beans is too much. Like one person said, it was more of a stew than a soup. I had to add another cup of tomato juice and pressure cook for another 12 mins so cook the beans. It also needed more spice.
I used 2 cups of water with the broth and tomato juice and cooked for 50 minutes on high. Next time I will only use 1 cup of beans and follow the recipe as is or add extra broth or tomato juice. If I’d left as is I’d have a pot of beans and orzo stew with little to no broth.
I will not be purchasing any cookbooks from this person.
I followed the directions, but this turned out terribly. Everything was way over cooked and no broth left over. It was a big pot of mush! I first I soaked the beans for about 18 hours. Prep time(clean/cut/measure everything) took 40 minutes. With the lid on and relief valve closed, it took 35-40 minutes for the pressure to build and seal the IP, then another 30 minutes to cook, and another 10 minutes for natural release. If I try this again I’ll omit the orzo, add more veggies(carrot/zucchini/celery), and cook for only 15 minutes.